Cucumber Rolls

Penn State's Hydroponic class seems to have more cucumbers than they know what to do with (which isn't a bad thing at all!) Last week, I made cucumber salad and this week I made a sushi-inspired cucumber and avocado roll. These rolls make for a quick appetizer that will surely be remembered by your guests!

Ingredients: Yields 10 rolls

Cucumber--- 1 (Large)
Avocado (mashed)--- 1
Carrots (jullienne cut)--- 1/2 CUP
Smoked Salmon--- about 4oz
Salt & Pepper--- To taste

Optional:

Soy sauce
Wasabi

Step by Step:

• Peel cucumber and pat dry with a paper towel. Using a peeler or sharp knife, cut long, thin strips of cucumber. Should be thin enough to roll up.

• Mash avocado and season with salt and pepper. Cut carrots to be about the size of a matchstick.

• To assemble Rolls, spread a thin layer of avocado on one side of the cucumber. Next, layer with smoked salmon and a few carrots per roll.

• Finally, roll up cucumbers and stick toothpicks through the rolls to keep them intact

To give the rolls another kick of flavor, serve with wasabi and soy sauce!